One Pan Yellow Chicken and Rice
Serves 4
Directions
- 1In a wide pan over medium heat, add the olive oil, onion, carrots, and celery.
- 2Add the salt, pepper, turmeric, onion powder, and garlic powder, and stir.
- 3Add the sliced chicken cutlets and mix together.
- 4Add the basmati rice and chopped dill, and mix until well combined.
- 5Pour in the boiling water, mix, and cover with a lid.
- 6Cook on high heat for 5 minutes.
- 7Lower the heat and cook for 25 minutes.
- 8Garnish with a sprinkle of Maldon salt and fluff gently with a wooden spoon.
Ingredients
- 2 pounds chicken cutlet, cut into strips
- 1 whole onion, chopped
- 2 whole carrot, shredded
- 3 whole celery stalk with leaves, chopped
- 1/4 cup extra virgin olive oil
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp dill, chopped
- 2 cups basmati rice, washed and drained
- 4 cups boiling water
- 1 sprinkle maldon salt (optional)
Equipment
pan
Tips
- If you want extra fluffy rice, after turning off the heat, let it sit covered for 10 minutes before fluffing.
- You can substitute quinoa or Israeli couscous for the rice.
- If you don't like dill, you can use any fresh herbs you like.
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